Quick and Flavorful Italian Veggie Soup

Italian Vegetable Soup is a hearty, comforting dish that’s perfect for chilly evenings or anytime you’re craving a nutritious meal packed with vibrant flavors and wholesome ingredients. With just 30 minutes of cooking time and a handful of simple pantry staples, you can whip up this satisfying soup to warm both body and soul.

This recipe yields approximately 6 servings, making it ideal for sharing with family and friends or for meal prepping to enjoy throughout the week. Each serving comes packed with nutrition, boasting a mere 150.3 calories per serving, along with 7.2 grams of protein, 30.8 grams of carbohydrates, and 7 grams of fiber, ensuring you feel satisfied and nourished with every spoonful.

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🕒 Preparation Time: 5 minutes
🕒 Cooking Time: 30 minutes
🕒 Total Time: 35 minutes

Ingredients:

• 2 cups vegetable broth
• 1 can (14.5 oz) crushed tomatoes
• 2 carrots, diced
• 1/2 cup frozen green beans
• 1 celery stalk, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1/3 cup dried parsley
• 2 teaspoons dried basil
• 1 bay leaf
• 1 vegetable bouillon cube
• 1 cup macaroni
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 zucchini, diced

Instructions:

1. Prepare the Base: In a large saucepan or Dutch oven, combine the vegetable broth, crushed tomatoes, diced carrots, frozen green beans, chopped celery, diced onions, minced garlic cloves, dried parsley, dried basil, bay leaf, and vegetable bouillon cube. Bring the mixture to a gentle boil over medium-high heat.

2. Simmer: Once the soup comes to a boil, reduce the heat to low. Cover the saucepan or Dutch oven, allowing the soup to simmer for about 15 minutes. This allows the flavors to meld together and the vegetables to become tender.

3. Add Macaroni and Beans: After 15 minutes of simmering, stir in the macaroni and drained kidney beans, ensuring they are evenly distributed throughout the soup. Add the diced zucchini as well.

4. Continue Cooking: Bring the soup back to a gentle boil over medium heat. Once it reaches a boil, reduce the heat to low and cover the pot again. Allow the soup to simmer for an additional 10-15 minutes, or until the macaroni is cooked to your desired tenderness and the vegetables are soft.

5. Final Touches: Once the soup is ready, remove the bay leaf from the pot, as it has imparted its flavor into the broth.

6. Serve and Enjoy: Ladle the Italian Vegetable Soup into bowls and serve piping hot. You can garnish each serving with a sprinkle of grated Parmesan cheese and a handful of fresh basil leaves for an extra burst of flavor.

This Italian Vegetable Soup is not only delicious and satisfying but also incredibly versatile. Feel free to customize it based on your preferences and whatever ingredients you have on hand. You can add other vegetables like spinach, bell peppers, or cauliflower, or even toss in some cooked grains like quinoa or barley for added texture and heartiness. Serve it alongside crusty bread or a simple green salad for a wholesome and satisfying meal that’s sure to become a favorite in your recipe rotation.